Not quite a braise and quicker than a roast, this saucy, tangy one-pot vinegar chicken can be prepared in under an hour with ingredients you probably have on hand. Feel free to use a whole chicken broken down into parts or any combination of breasts, legs, thighs and-or drumsticks, making sure whatever you use is bone-in and skin-on. While the crisp roasted mushrooms and lettuces are optional, they're unfussy ways to elevate this dish without adding much time to the preparation. Crunchy toast to soak up all the juices is another low-key, brilliant item to add to the table, as is a bowl of seasoned sour cream, which will act as part dressing for the lettuces, part topping for the toast and part dipping sauce for the chicken.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper. Heat oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 8 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you're using. As the chicken browns, transfer it to a large plate.
- Add onions to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes. Add vinegar and 1 cup water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don't need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, 20 to 25 minutes.
- Meanwhile, if serving the mushrooms, heat the oven to 450 degrees. Toss mushrooms with olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven.
- If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving.
- Remove chicken from heat and season the cooking liquid with salt and pepper as needed. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.
Nutrition Facts : @context http, Calories 764, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 52 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 13 grams, Sodium 1245 milligrams, Sugar 4 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jsjzjsj Jsjzjsjsbzb
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was juicy and tender, and the mushrooms were crispy and flavorful. I will definitely be making this again.
Asraful Islam
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
TARIQ DAWAR
[email protected]This recipe was easy to follow and the dish turned out great! The chicken was cooked perfectly and the mushrooms were crispy and flavorful. I would definitely recommend this recipe.
R F
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it. The chicken was tender and flavorful, and the mushrooms were crispy and delicious.
Noel Ladron
[email protected]This dish was a bit too vinegary for my taste, but I think that's just a personal preference. The chicken was cooked well and the mushrooms were crispy.
Evelyn Chandler
[email protected]I'm not a huge fan of vinegar, but this dish was surprisingly good. The chicken was tender and juicy, and the mushrooms were flavorful. I would definitely make this again.
Arjun Paswan
[email protected]This dish was easy to make and turned out great! The chicken was cooked perfectly and the mushrooms were crispy and flavorful. I would definitely recommend this recipe.
Imran Sanwal
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was juicy and tender, and the mushrooms were crispy and flavorful. I will definitely be making this again.
deathB4 Bondage
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Peace Ibiwari
[email protected]I made this dish for my family and they loved it! The chicken was tender and juicy, and the mushrooms were crispy and flavorful. I will definitely be making this again.
Mises Outlaw
[email protected]This recipe was easy to follow and the dish turned out great! The chicken was cooked perfectly and the mushrooms were crispy and flavorful. I would definitely recommend this recipe.
Danushka Danushka
[email protected]I'm not a fan of mushrooms, but I loved this dish! The chicken was so tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Carsinoh Ghin
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it. The chicken was tender and flavorful, and the mushrooms were crispy and delicious.
Isabella Perez
[email protected]This dish was a bit too vinegary for my taste, but I think that's just a personal preference. The chicken was cooked well and the mushrooms were crispy.
Mohaned Mohaned
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was juicy and tender, and the mushrooms were crispy and flavorful. I will definitely be making this again.
Shiva Chaudary
[email protected]This dish was easy to make and turned out great! The chicken was moist and flavorful, and the mushrooms were crispy and delicious. I would definitely recommend this recipe.
Kelly Chetty
[email protected]I'm not a huge fan of vinegar, but this dish was surprisingly good. The chicken was tender and juicy, and the mushrooms were flavorful. I would definitely make this again.
Tulaib Khan
[email protected]This recipe is a keeper! The chicken and mushrooms were cooked to perfection. I especially loved the crispy skin on the chicken.
Faizan Fiza
[email protected]I made this dish last night and it was amazing! The chicken was so moist and flavorful, and the mushrooms were perfectly crispy. I will definitely be making this again.
Angle Popi
[email protected]This vinegar chicken with crisp roasted mushrooms was a hit! The chicken was tender and flavorful, and the mushrooms were perfectly crispy. I served it over rice, and it was a delicious and satisfying meal.